Easy Pita Pocket with Chicken Shawarma
These easy pita pockets are loaded with juicy chicken shawarma, crisp veggies, and creamy garlic yogurt sauce. Perfect for a quick weeknight dinner or meal prep for the week.
Servings: 4
Ingredients
Chicken Shawarma
- 1 ½ - 2 lbs boneless skinless chicken thighs
- ¼ cup fresh lemon juice about 1 lemon
- 2 Tablespoons avocado or olive oil
- 1 ½ teaspoon sea salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon cardamom
- ½ teaspoon ground pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
PIta Pockets
- 4 pita breads
- 1 cup diced roma or cherry tomatoes
- 2 cups shredded lettuce
- ½ cup thinly sliced red onion
- ½ cup sliced kalamata olives
- ½ cup pickled turnips or pickles sliced, optional
- ¼ cup fresh parsley or cilantro chopped
- Tahini dressing recipe above
Yogurt Garlic Sauce
- ½ cup Greek yogurt
- 1 Tablespoon lemon juice
- 1 garlic clove crushed
- 1 teaspoon tahini
- ¼ teaspoon salt
- Black pepper to taste
Instructions
- Marinate chicken in lemon juice, oil and spices overnight or for at least 4 hours in the fridge.
- Preheat oven to 425 F. Remove chicken from marinade and add to a large baking pan. Discard remaining marinade. Bake for 25-30 minutes or until chicken reaches an internal temperature of 165F. You can broil for the last 2 minutes for some extra color and crispness.
- Let chicken rest on a cutting board for a few minutes, then slice thinly. Return chicken to pan, mix with extra juices.
- While chicken is cooking, make your garlic yogurt sauce. Mix together Greek yogurt, lemon juice, crushed garlic, tahini, salt, and pepper in a small bowl. Stir until smooth. Adjust seasoning to taste. Set aside.
- Prepare the toppings. Shred the lettuce, dice the tomatoes, slice the cucumbers and red onions, and chop fresh parsley or cilantro.
- If using, have pickled turnips or pickles ready.
- Warm the pita pockets or wraps in a skillet, oven, or microwave until soft and pliable.
- Once warm, spread 1-2 Tablespoons of the garlic sauce inside each pita pocket.
- Layer the sliced chicken shawarma, veggies (lettuce, tomatoes, cucumbers, red onions and olives), and pickles or turnips in the pita pocket.
- Drizzle a little tahini dressing on top and garnish with fresh parsley or cilantro, if desired. Enjoy!
Notes
- Meal Prep: Cook the chicken up to 4 days in advance or freeze for longer storage. Prep the toppings and garlic yogurt sauce ahead of time and store everything in separate containers for easy assembly.
- Storage: Keep the chicken, veggies, and pita pockets stored separately to prevent sogginess. Assemble right before eating or wrap pre-made pitas tightly in foil or parchment for grab-and-go meals.
Nutrition
Serving: 1 pita | Calories: 589kcal | Carbohydrates: 49g | Protein: 48g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 158mg | Sodium: 1726mg | Potassium: 686mg | Fiber: 5g | Sugar: 5g